Simple and Quick Mexican Chicken Thighs Recipe

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Posted on May 1, 2017 · Leave a Comment
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Simple and Quick Mexican Chicken Thighs Recipe

Simple and Quick Mexican Chicken Thighs Recipe picture 2

I you’re in a hurry and want something simple and quick to put together give these Simple and Quick Mexican Chicken Thighs a try. It only requires a few ingredients and you can have supper on the table in less than an hour.

Simple and Quick Mexican Chicken Thighs Recipe
 
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Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 6 boneless skinless chicken thighs (I used boneless for this recipe but I think bone in would also work fine)
  • 4 teaspoons taco seasoning
  • 1 cup salsa (mild or hot depending on your taste)
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350F.
  2. Pat chicken pieces dry with paper toweling and season chicken with the taco seasoning. (use tour fingers to lightly rub the seasoning into the meat)
  3. Place the chicken thighs into a casserole dish lightly sprayed with cooking spray. Pour the salsa over the chicken.
  4. Bake for 30 to 40 minutes or until chicken is done. (185F.) remove chicken from the oven, sprinkle the cheese over the top, and then bake for an additional 5 minutes or until cheese is melted.
  5. Serve Hot
  6. Note: I served this is dish with hash browns but flavored rice would be a perfect match.

Adapted from Allrecipes.com

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One Dish Pork Chops with Dirty Rice

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Posted on February 22, 2017 · Leave a Comment
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Pork chops with dirty rice recipe picture

Pork chops with dirty rice recipe picture 2

One dish recipes are always appealing to me and the combination of chorizo sausage and pork chops just added to the appeal. This One Dish Pork Chops with Dirty Rice is a fairly simple recipe that doesn’t require a lot of prep or cooking time.

One Dish Pork Chops with Dirty Rice
 
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Recipe type: Main
Serves: 4
Ingredients
  • 2 ½ cups low sodium chicken broth
  • 1 cup long grain white rice
  • 4 bone in pork rib chops (I used an assorted variety pack because thats is all that was available)
  • salt
  • pepper
  • 1 tablespoon vegetable oil
  • 4 ounces chorizo sausage (this is the smoked version – cut in half length wise and the cut into ¼ pieces crosswise)
  • 1 small onion (chopped)
  • 1 bell pepper (shopped)
  • 6 garlic cloves (crushed and minced)
  • ¼ teaspoon dried thyme
  • ¾ teaspoon Cajun spice blend
  • 3 green onions (sliced thin)
Instructions
  1. In a medium size microwavable bowl mix together the rice and 1 ¼ cups chicken broth; cover. Microwave on high for 10 minutes or until liquid is absorbed; fluff with a fork.
  2. Pork chops with dirty rice recipe prep picture 1
  3. While rice is cooking season pork chops generously with salt and pepper. In a 12 inch skillet using the oil brown the chops on one side for 4 – 6 minutes; set chops aside on a plate.
  4. Pork chops with dirty rice recipe prep picture 2
  5. Reserve about 1 tablespoon of fat in the skillet and cook the onion, red pepper, and sausage until vegetables are softened. Mix in the thyme, Cajun seasoning, and garlic and continue cooking for about 30 seconds or until fragrant. Stir in the remaining chicken broth stirring any dripping from the bottom of the pan; and then mix in the precooked rice.
  6. Pork chops with dirty rice recipe prep picture 3
  7. Arrange the pork chops on top of the rice mixture, cover, and cook on low heat for 8 – 10 minutes or until pork chops are 145F and the rice is tender.
  8. Pork chops with dirty rice recipe prep picture 4
  9. Remove pork chops to a serving platter, cover with aluminum foil, and let rest for 5 minutes. (when removing the chops scrap any rice sticking to the chops back into the pan)
  10. Add the green onions into the rice mixture and serve with the chops; Enjoy.

Adapted from Cooks Country

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Wet Burrito Recipe

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Posted on August 24, 2011 · Leave a Comment
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Wet Burrito

After eating at the Asian buffet the other night I figured it was time for a change. This Wet Burrito Recipe was my Son’s idea; I thought it was a good one so I decided to give it a try. I have never eaten Wet Burritos, and Mexican cosine sounded real good for tonight’s supper. This is a simple recipe, and doesn’t involve a lot a prep time. I don’t like a lot of heat so I used mild enchilada sauce. If you like it hot, just use the hotter sauce, or spice it up with cayenne pepper. This recipe is delicious the way it is; but I am sure you could make any number of changes to it; to your liking. Enjoy

Wet Burrito Recipe
 
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Recipe type: Main
Serves: 6
Ingredients
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 (4.5 ounce) can diced green Chile peppers
  • 1 (16 ounce) can refried beans
  • 1 (15 ounce) can chili without beans
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (10 ounce) can enchilada sauce
  • 6 (12 inch) flour tortillas, warmed
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 2 cups shredded Mexican blend cheese
  • ½ cup chopped green onions
  • 8 ounces of sour cream
Instructions
  1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  2. Brown ground beef in a skillet over medium head.
  3. Add the onions and cook till they are translucent, and the burger is done and crumbly.
  4. Drain the onion and beef mixture and season with garlic, cumin, salt and pepper.
  5. Add the green chilies and refried beans and mix until well blended-set on the side keeping the mixture warm
  6. In a saucepan, combine the chili, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through.
  7. Placing a warmed tortilla on a plate, spoon a generous ½ cup of the ground beef mixture onto the center. Roll up tortilla over the filling.
  8. Spoon a generous amount of sauce over the top; then sprinkle with the cheese.
  9. Heat in the microwave till cheese is melted, then top with green onions, sour cream, lettuce and tomatoes.
  10. NOTE: if the sauce is hot enough there is no need to microwave to melt the cheese-the sauce should take care of it.
  11. Enjoy

 

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Taco Stuffed Shells Recipe

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Posted on June 17, 2010 · Leave a Comment
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Taco Stuffed Shells Recipe picture

I love stuffed shells. I don’t make them very often because they are quite a bit of work. If you like tacos you will love this taco stuffed shells recipe. Be careful not to over cook the shells. You want the pasta to be firm enough, and in shape for stuffing. I cooked the shells while I was preparing the stuffing. This would be an absolutely great recipe for a potluck or party. This recipe serves 12. I doubled it. 3 people in this family and we wiped it out. Just delicious. Enjoy

Taco Stuffed Shells Recipe
 
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Recipe type: Main
Cuisine: Mexican
Serves: 12
Ingredients
  • 1lb ground beef
  • 1 package taco seasoning
  • 1 package cream cheese (4 ounces)
  • 12 large pasta shells
  • 1 cup salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese (shredded)
  • 1 cup Monterey jack cheese (shredded)
  • 1 ½ cups tortilla chips (crushed)
  • 3 green onions (chopped)
  • 1 cup sour cream
Instructions
  1. In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool.
  2. While burger is cooking cook the pasta shells.
  3. Taco Stuffed Shells Recipe picture 21 Taco Stuffed Shells Recipe picture 22
  4. Pour salsa in the bottom of a 9 x 13 inch baking dish.
  5. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
  6. Taco Stuffed Shells Recipe picture 41 Taco Stuffed Shells Recipe picture 42
  7. Taco Stuffed Shells Recipe picture 43 Taco Stuffed Shells Recipe picture 44
  8. Cover and bake in the oven at 350 degrees for 30 minutes.
  9. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.
  10. Cook until cheese is melted-for about 15 more minutes.
  11. Serve with sour cream.
  12. Enjoy!

 

 

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Taco Casserole Recipe

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Posted on May 1, 2009 · Leave a Comment
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taco-casserole-recipe

This is a very simple Taco Casserole Recipe. If you are looking to make something quick for dinner this is it. Very little prep and cooking time. Tastes great-your family will love it. Enjoy

Taco Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 lb ground beef 1 (1¼ ounce) package taco seasoning
  • 1 (15 ounce) can refried beans
  • 2 cups mixed cheddar, divided (or mixed cheddar, jack etc.)
  • 1 cup salsa
  • 2 green onions chopped
  • 1 (2⅓ ounce) can sliced black olives
  • 1 tomato chopped
  • 2 cups corn chips, coarsely crushed or chopped
Instructions
  1. Brown ground beef and drain.
  2. Add Taco seasoning and cook according to directions on the package.
  3. unbaked-taco-casserolepreparing-taco-casserole
  4. Cover the bottom of a 8 x 8 casserole dish with the corn chips.
  5. Heat refried beans on the stove until hot.
  6. Add 1 cup cheese and 1 cup salsa-mix into the beans.
  7. Pour bean mixture over the corn chips.
  8. Add the burger on top of the beans.
  9. Sprinkle the remaining cheese over the top.
  10. Sprinkle the olives and green onions over the cheese.
  11. Bake at 375 degrees until cheese is melted.
  12. Remove from the oven and sprinkle the chopped tomatoes on top. Wait one to two minutes. Enjoy

This is a very simple Taco Casserole Recipe. If you are looking to make something quick for dinner this is it. Very little prep and cooking time. Tastes great-your family will love it. Enjoy

 

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